Thanksgiving Spinach Salad & Sweet Onion Dressing |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Tangy-sweet dressing-WITHOUT bacon grease!!!-and lots of interesting ingredients not usually found in Spinach Salad. The dressing is WONDERFUL on other types of salads too. Ingredients:
2 eggs |
10 -12 slices bacon |
1/2 cup slivered almonds |
2 (8 ounce) bags spinach (see note) |
1 (6 ounce) can water chestnuts, sliced |
1 (15 ounce) can bean sprouts |
1 (6 ounce) can mandarin oranges |
1 cup canola oil |
1 medium yellow onion, quartered |
1/8 cup cider vinegar |
3/4 cup brown sugar, packed |
1/3 cup catsup |
1 teaspoon worcestershire sauce |
Directions:
1. Hard-boil two eggs (place in pot of water, bring to a boil; boil 3 minutes, turn off the heat-let sit in hot water 11 minutes, then pour off the water & cover with ice-cold tap water until cooled enough to handle); peel and slice or coarsely chop.
2. While that is working, fry the bacon, crumble into bite-size pieces; set aside.
3. Toast the almonds to a light golden brown (watch carefully so they don't burn).
4. Dump greens into a large serving bowl; set aside.
5. Drain the chestnuts, sprouts and oranges (rinse with sink sprayer - and let drip while the eggs and bacon are working); set aside.
6. DRESSING: Add all these ingredients to a blender and PULSE whirl until well-mixed (but NOT pulverized-you want to see little flecks of onion in there).
7. Add water chestnuts, sprouts and oranges to the greens.
8. Drizzle dressing lightly over salad; toss gently.
9. Serve salad along with remaining dressing.
10. NOTE: Make one bag spinach, the other bag Romaine or a mixture of something interesting.
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